Ligusticum scoticum.

Botanical name: 

Ligusticum scoticum Linn. Umbelliferae. Scotch Lovage.

Subarctic seashores; from Rhode Island, northward, says Gray. This plant is frequent in the outer Hebrides where it is called shunts and is sometimes eaten raw as a salad, or boiled as greens, or the root is chewed as a substitute for tobacco when tobacco is scarce. It is sometimes used as a potherb in Britain. In northwest America, the green stem is peeled and eaten by the Indians. The root is acrid but aromatic.

Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.